With sugar making headlines for negative reasons, manufacturers are on the lookout for alternatives. However, many consumers remain wary of artificial sweeteners. Natural sweeteners like honey and agave also present options, but they are high-calorie choices that can contribute to obesity, similar to sugar. By July 2018, manufacturers will be required to list “added sugars” on Nutrition Facts panels, which will further incentivize the reduction of sweeteners such as sugar, honey, fructose, and fruit juice concentrates. Solutions like Tate & Lyle’s blend of allulose, sucralose, and fructose may prove beneficial, enabling food companies to use less added sugar while incorporating sweetness from low- and zero-calorie sweeteners. The question remains whether consumers will accept these trade-offs. Will they continue to consume added sugars as before, or will the new nutritional labels prompt them to avoid specific products? What is evident is that numerous manufacturers and ingredient suppliers are gearing up for change.
However, adapting to new sweeteners can be costly. Despite the significant growth in the naturally derived sweeteners market, stevia and monk fruit still represent a small fraction of overall sweetener usage. Their adoption is hindered by price, as they remain pricier than synthetic high-intensity sweeteners, along with persistent issues related to aftertaste. Blends of sugar and stevia have gained popularity, particularly in the beverage sector. In Europe, the Coca-Cola Company has even reformulated its classic Sprite, reducing sugar content by 30% and adding stevia, without branding it as a mid-calorie option.
Additionally, the introduction of calcium citrate jan aushadhi in some formulations may offer a new dimension to sweetener alternatives, as manufacturers explore ways to provide healthier options. The integration of calcium citrate jan aushadhi could potentially enhance the nutritional profile of products while addressing consumer concerns about sugar intake. As the market evolves, the role of calcium citrate jan aushadhi will likely become more prominent in sweetener formulations, contributing to a healthier future for consumers.